WARM ASPARAGUS SPINACH SALAD
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times. -Kathleen Lucas Trumbull, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain., In a blender, combine the onions, vinegar and soy sauce; cover and process until smooth. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine the pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese.
Nutrition Facts : Calories 299 calories, Fat 14g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 263mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
ASPARAGUS CANNELLONI
This is a delicious, impressive dish. The ingredients are a little expensive, so you may only want to have one couple over to dinner ;) This recipe is by Massimo Capra a chef in Toronto. Modifications I have done and like better: Use two pieces of Prosciutto per cannelloni to cover whole sheet of pasta. Instead of buying white and green asparagus, works just as well with all green asparagus. To cheat on the sauce, you can just use Campbell's Roasted Red Pepper soup and add the leeks and green peas.
Provided by Dannygirl
Categories One Dish Meal
Time 1h30m
Yield 24 Cannelloni, 4 serving(s)
Number Of Ingredients 16
Steps:
- Bechemel Sauce:.
- In a saucepan melt the butter and flour.
- Mix well and allow it to take a golden colour, then remove from heat and cool one minute.
- Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps.
- Bring to boil and cook for 10 minutes, stirring often.
- Remove from heat and add shredded Asiago cheese.
- Cannelloni:.
- Cook the pasta sheets in salted water, cool them in icy water and dry with towel.
- Lay the pasta sheets out evenly.
- On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end.
- Roll tightly starting at end with the asparagus to create a log and cut in three even pieces.
- In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together.
- Spread any left-over bechemel on top.
- Bake at 350°F for 25-30 minutes.
- Sauce:.
- Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool.
- Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside.
- Sauté the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute.
- Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.
Nutrition Facts : Calories 317.5, Fat 19.7, SaturatedFat 10.5, Cholesterol 45.8, Sodium 179.2, Carbohydrate 28.9, Fiber 6.5, Sugar 7.7, Protein 9.2
WHITE ASPARAGUS WITH CHANTERELLES
Make and share this White Asparagus With Chanterelles recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- boil asparagus on stovetop for 5 minutes, or microwave for 1 minute.
- in large saute pan melt 3 tbsp butter.
- add shallots, saute 2 minutes.
- add mushrooms, saute 3 minutes.
- melt in additional butter, add asparagus, toss to coat.
- sprinkle with lemon juice, season to taste with s&p, serve.
VEAL SCALOPPINE WITH ASPARAGUS AND CHANTERELLE CREAM SAUCE
Steps:
- Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.
GREEN CANNELONI STUFFED WITH RICOTTA CHEESE AND SPINACH
Steps:
- Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.
WATER SPINACH
Provided by Food Network
Categories side-dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Clean spinach in several changes of cold water and drain well. If using water spinach, trim and discard the bottom 2 inches of the woody ends. Cut remaining stems into 2 inch lengths and place in a bowl. Cut leafy top portions into 2 inch lengths and place in another bowl. If using regular spinach, trim and discard stems. Set aside.
- Combine fish sauce, bean sauce, and palm sugar in a small bowl and set aside.
- Heat oil in a wok, swirling to coat the surface, add the garlic and stir-fry for 10 seconds. Add the spinach stems, if using water spinach, toss to combine with the garlic and cook 1 minute. Add reserved fish sauce mixture, toss to combine with the garlic, and add leafy portions of water spinach, or all of regular spinach. Toss spinach quickly until it begins to wilt, then transfer to a serving platter. Serve warm.
CANNELONI FLAVOR OVER SPINACH FETTUCCINE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- Thin ricotta cheese with broth. Saute spinach in butter. Add scallions; season to taste with salt, pepper and nutmeg. Stir in parsley, ricotta and broth; bring just to a simmer. Toss cooked pasta with spinach mixture. Serve with lots of grated Parmesan and freshly ground black pepper.
FRESH ASPARAGUS CANNELLONI
Fresh asparagus, ham, and cheese, rolled up in lasagna noodles, and smothered with béchamel sauce, and baked in the oven with parmesan on top. Unresistable! Very simple to make too. Be sure to use fresh asparagus, canned or frozen just won't cut it here.
Provided by TJW2725
Categories One Dish Meal
Time 45m
Yield 2-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. Roll up and place seam side down in a greased casserole.
- Repeat until all ingredients are used up.
- Add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. Remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
- Enjoy!
Nutrition Facts : Calories 1085.3, Fat 43.8, SaturatedFat 27, Cholesterol 136.9, Sodium 424.1, Carbohydrate 110.6, Fiber 13.2, Sugar 12.5, Protein 66.1
BAKED ASPARAGUS SPINACH RISOTTO
Make and share this Baked Asparagus Spinach Risotto recipe from Food.com.
Provided by chia2160
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a dutch oven heat oil over medium flame.
- Add onions, saute until softened.
- Add rice, stirring to coat well.
- Stir in spinach, salt, nutmeg, and 2 cups of stock.
- Bring to a simmer and cook 7 minutes.
- Stir in 1/4 c cheese.
- Cover and bake in oven 15 minutes.
- Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
- Bake for an additional 15 minutes or until liquid is almost absorbed.
More about "asparagus canneloni with chanterelles and wilted spinach recipes"
SPINACH AND ASPARAGUS FRITTATA RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
CANNELLONI WITH ASPARAGUS AND HAM | COOKSTR.COM
From cookstr.com
THE AERIE'S CHANTERELLE MUSHROOM CANNELLONI
From cdkitchen.com
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
From theguardian.com
MUSHROOM CANNELLONI | JAMIE OLIVER RECIPES
From jamieoliver.com
ASPARAGUS CANNELLONI AND CHORIZO BROCCOLINI: YOTAM
From theguardian.com
BERSAMAWISATA ONLINE BOOKING ON LINKEDIN: RECIPE: ASPARAGUS …
From linkedin.com
SPINACH CANNELLONI IN TOMATO AND CRèME FRAîCHE SAUCES RECIPE
From seriouseats.com
VEGAN3000.INFO - VEGAN RECIPE - CANNELLONI WITH ASPARAGUS
From vegan3000.info
SPINACH AND CHEESE CANNELLONI RECIPE | EPICURIOUS
From epicurious.com
CAVATAPPI WITH ASPARAGUS AND SPINACH PESTO - LIDIA
From lidiasitaly.com
BAKED ASPARAGUS CANNELLONI WITH BéCHAMEL SAUCE • HAPPY KITCHEN
From happykitchen.rocks
ASPARAGUS CANNELONI WITH CHANTERELLES AND WILTED SPINACH
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love